The Cherry Bombe Network

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頻道 • 3 個節目

飲食

飲食

每星期更新
飲食

飲食

每星期更新
飲食

飲食

每星期更新

19/04/2025

Bibingka With Abi Balingit Of “Mayumu”

We’re revisiting one of our favorite episodes today—host Jessie Sheehan’s interview with cookbook author and blogger Abi Balingit of The Dusky Kitchen. Abi is known for her flavorful, fun desserts, inspired by her American upbringing and Filipino heritage. She channeled all of this in her debut cookbook, “Mayumu: Filipino American Desserts Remixed,” which won the James Beard Award for Emerging Voice. Abi was also featured on the cover of Cherry Bombe’s Creative Class Issue. Abi joins host Jessie Sheehan to talk about her horchata bibingka from the book, including how she came up with her unique twist on the traditional savory Filipino dessert. The duo also chat about Abi’s career path, the pasalubong treat boxes that she started baking in 2020, and how she landed a book deal through social media. Subscribe to our baking newsletter. To get the Creative Class Issue, click here. To get the Love Issue, click here. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Abi: Instagram, “Mayumu” cookbook, website More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook

19/04/2025

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36 分鐘
03/05/2025

Apollonia Poilâne On Family Legacy & The Magic Of Bread

Today’s guest is Apollonia Poilâne, the third-generation baker and CEO of the legendary Parisian boulangerie Poilâne. Apollonia joins host Jessie Sheehan to share her extraordinary journey—from taking over the family bakery at just 18 years old to honoring and evolving a legacy that dates back to 1932. The duo dive into her life growing up between French and American cultures, the creative influence of her parents, and the secrets behind Poilâne’s world-famous miche and sablés. Plus, they talk about her cookbook, her love for art, and how she’s bringing timeless tradition into the future. Subscribe to our baking newsletter. Sign up here for Jubilee L.A. updates. To get the Love Issue, click here. Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Apollonia: Instagram, Poilâne, "Poilâne" book More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes cookbook

03/05/2025

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55 分鐘
預告

She's My Cherry Pie: Trailer

She’s My Cherry Pie is the ultimate podcast for bakers. Each week, baker, author & recipe developer Jessie Sheehan interviews world-class pastry chefs, bakers & culinary creatives and takes a deep dive into their signature baked goods. Tune in as Jessie serves up their favorite tips, techniques, and ingredients. Episodes drop each Saturday. Don’t miss a single slice. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network.

預告

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1 分鐘
30/11/2020

Yotam Ottolenghi and Ixta Belfrage on Flavor

It’s always cause for celebration when there’s a new Yotam Ottolenghi book! His latest, Ottolenghi Flavor, was recently released in the U.S., and Yotam and his co-author, Ixta Belfrage, join us from the Ottolenghi test kitchen to talk about this love letter to vegetables. Yotam considers Flavor part of a trilogy, along with his two previous bestsellers, Plenty and Plenty More, and he explains why. He and Ixta share the recipes they love, weigh in on the book’s most popular recipe, and explain what each of them brought to the collaboration. Host Kerry Diamond also chats with Yotam about his recent documentary, Ottolenghi and the Cakes of Versailles. Thank you to Kerrygold and 100 Cookies by Sarah Kieffer for sponsoring today’s episode. Plus, find out why Alaina Chou, host of the Gourmand podcast, thinks pastry chef Caroline Schiff is the Bombe!

30/11/2020

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40 分鐘
12/10/2020

Chef Nancy Silverton Spills The Beans

Not only is Chef Nancy Silverton on our show, but it’s our 300th episode! We have a lot to celebrate. Tune in to hear host Kerry Diamond chat with the Cherry Bombe favorite about her new cookbook, chi SPACCA: A New Approach to American Cooking, how Nancy and her restaurants are doing during these trying times for the industry, and what’s up with her many projects. They also talk beans, bread knives, and recipes, with a special recipe-related treat at the very end of the show. Plus, hear why Sarita Gelner, the blogger and recipe developer behind ritzymom.com from Madison, Wisconsin, thinks Chef Nina Compton is the Bombe. Thank you to Kerrygold for supporting Radio Cherry Bombe this season and throughout the years. Fun fact: Nancy was also the guest on our 100th episode! Since we launched in 2014, Radio Cherry Bombe has featured the stories of hundreds of women in and around the food world. Thank you to all of our past guests, and to all of our amazing listeners around the world. Here’s to our next 300 episodes!

12/10/2020

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48 分鐘
30/08/2021

Talking Ice Cream With Caffè Panna's Hallie Meyer

Maybe you’re all about ice cream in the summer. Or maybe you’re all about ice cream 365 days a year. Whichever side, don’t miss today’s guest, Hallie Meyer of Caffè Panna. Hallie opened her ice cream shop, modeled on her favorite Italian gelaterias, in 2019 near Gramercy Park in New York City and it’s been a cult favorite with ice cream aficionados ever since. Hallie joins host Kerry Diamond to talk about the cool world of ice cream, how she got involved in the industry, plus what’s next for her, and she and Kerry share their favorite ice cream flavors. Thank you to Free People for supporting this episode. Don’t miss the Cherry Bombe x Free People Summer Supper Club. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in Manhattan. Visit https://cherrybombe.com/hallie-meyer-transcript for a transcript of this episode.

30/08/2021

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47 分鐘
14/03/2022

The Power of Saying Yes With Chef Pilar Valdes of "The Drew Barrymore Show"

Chef Pilar Valdes is proof that saying yes and following your passion can lead to unexpected places. As a young film student in the Philippines, Pilar never envisioned that one day she’d be a chef in New York City with her own company (Kickshaw Cookery), co-author of a cookbook (Rebel Homemaker), or culinary contributor to the most effervescent program on daytime TV (The Drew Barrymore Show). But here she is. Pilar joins host Kerry Diamond to talk about her journey, her Filipino heritage, her favorite forms of self-care, her Cherry Bombe cover, and more. Thank you to Lenox and to Foxtrot Market for supporting this episode. Learn more about the Lenox wine glass collab with sommelier Victoria James. And be sure to check out Cherry Bombe’s curated collection of female-founded food brands at foxtrotco.com. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La. Subscribe to our newsletter and check out past episodes and transcripts here! Follow Pilar on Instagram and pick up a copy of Cherry Bombe Issue 17 with Pilar and Drew Barrymore on the cover.

14/03/2022

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44 分鐘
16/03/2021

Waffles + Mochi Co-Creator Erika Thormahlen BONUS EPISODE

An exciting new Netflix series debuts today, starring Michelle Obama and two special creatures from the land of frozen food, Waffles and her friend Mochi, who embark on adventures across the globe. The idea for the show has traveled its own 16-year journey from the brain of co-creator Erika Thormahlen to the screen, with lots of ups and downs in between. Learn about the inspiration behind Waffles + Mochi, how Michelle Obama got involved, and how Samin Nosrat of Salt Fat Acid Heat served as the show’s North Star. Erika’s story is all about perseverance, creativity, and dreaming big! Thank you to Cypress Grove Cheese for supporting Radio Cherry Bombe.

16/03/2021

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21 分鐘
17/06/2023

Making Blondies With Auzerais Bellamy Of Blondery Bakery

Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios “Brownies grab the spotlight,” says Auzerais Bellamy of Blondery, “but blondies are more versatile, flavorful, and interesting.” Auzerais has loved blondies since childhood, and spent 10 years testing and refining her original recipe—a pecan and salted caramel square that’s still her bestseller. Before launching her blondie-centric business, Auzerais attended pastry schools in Paris and Rhode Island and worked at the prestigious Bouchon Bakery in California and New York. She eventually left the traditional pastry world, frustrated by the lack of diversity and career opportunities. Auzerais chats with host Jessie Sheehan about achieving the perfect blondie texture, her preference for melting butter versus creaming it, using your senses to test for doneness, and the latest on her bakery in Peekskill, New York. She also walks Jessie through her Honey-Date Pistachio Blondie recipe. To bake along, click here for the recipe. Thank you to Plugra Premium European butter for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here. More on Auzerais: Instagram, Blondery Bakery, website More on Jessie: Instagram, her Snackable Bakes cookbook Subscribe to Cherry Bombe Magazine here

17/06/2023

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40 分鐘
28/02/2022

Chefs Lana Lagomarsini And Nana Wilmot Are Redefining Fine Dining

Meet two chefs putting their own spin on fine dining. Chef Lana Lagomarsini and Chef Nana Wilmot recently collaborated on a dinner with Resident, the roving luxury pop-up series that wove together the history of Black food, their personal stories, and their fine dining backgrounds, one course at a time. The two were working up the ladder in the restaurant world, at places like Le Coucou and Daniel, before the pandemic struck, changing their career trajectories. They each took matters into their own hands and began working as private chefs and exploring a more personal approach to their food. Lana and Nana join host Kerry Diamond to share the inspiration behind their dinner and give their take on the current and future state of fine dining. Thank you to our sponsors: Lenox has a new wine glass collab with sommelier Victoria James. Learn more at lenox.com/collections/signature-series. Luke’s Lobster has partnered with American Unagi to bring sustainable seafood from Maine to your front door. Use promo code CHERRY15 for 15% off all products at lukeslobster.com through March 31. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La. Subscribe to our newsletter and check out past episodes and transcripts here! More on Chef Lana: Instagram, Website More on Chef Nana: Instagram, Georgina’s Catering, Love That I Knead Supper Club

28/02/2022

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1 小時 3 分鐘

Celebrating women & cool creatives in the world of food & drink.